Tuesday, November 6, 2012

Chunky Turkey and Vegetable Soup

I am continuing this Fall trend and prepping a new soup each week.  Soups are just so easy to whip up. They portion out well, they freeze well and they provide complete nutrition all in one meal. I just finished my lunch and my belly is full! What a perfect meal for this cold Election Tuesday.  This recipe took me less than a half hour to prepare and I was able to yield 6 servings instead of 4.  Give it a try and tell me what you think!

Chunky Turkey and Vegetable Soup (from Skinny Ms.)

  • 1/2 cup brown rice (uncooked)
  • 1 lb. ground turkey
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1 bell pepper (any color), diced
  • 1/2 teaspoon each of: dried basil, thyme, and black pepper
  • 1 (14.5 oz) can diced tomatoes
  • 1 (16 oz.) package chicken broth (lower sodium if possible)
  • 1/2 bunch fresh kale, chopped (leaves only, remove stems)
Cook brown rice per package instructions. Set aside.
In a stock pot, cook the turkey with the olive oil and garlic over medium high heat, stirring frequently until browned through. Add in the carrots, celery, bell pepper, and seasonings and sauté together about 5 minutes.
Add in the rest of the ingredients, including the cooked brown rice. Simmer mixture about 10 to 15 minutes, or until veggies have reached desired tenderness, kale has wilted, and soup is warmed through.

Serves 4 (or 6 in my case); Total time: 25 minutes

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